Brandy Chicken Recipes

CHICKEN IN BRANDY CREAM SAUCE

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

BRANDIED-BACONY CHICKEN

Steps:

• Heat oven to 425 degrees F.
• In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.

BRANDY SOUSED CHICKEN

Steps:

• 1. Dip chicken in flour blended with salt and pepper.
• 2. Brown slowly in butter over medium heat in an iron. (cast iron skillet)
• 3. In a small bowl, blend garlic and onion powders,nectar, orange juice, honey and powdered ginger. Pour over chicken.
• 4. Add brandy. Simmer slowly, covered until chicken is tender. Add a little water, if needed while cooking.
• 5. * serve with some steamed snow peas and greens. Buttered french bread and a well chilled Chablis..if desired.

BRANDY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
• Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

BRANDY FRIED CHICKEN

Steps:

• In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
• In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
• In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

HONEY BRANDY CHICKEN

Steps:

• Also good for barbecues. 1. Mix honey and brandy until combined 2. Arrange chicken in a flat container and pour marinade over. 3. Cover and place in refrigerator for 1 hour or overnight. 4. Fry or grill chicken as normal. Serve with salad or vegetables

ORANGE-BRANDY CHICKEN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

BRANDY CHICKEN

Steps:

• *****Chicken: Heat 1 Tb oil.. Cook 4 boneless chicken breasts for 4 min ea. side. Place on a serving platter. Cook 15 min - 3 Tb. chives; juice of 1/2 lime; 2 Tb brandy; 3 Tb parsley; 2 tsp dijon mustard. Whisk in 1/4 c chicken broth. Pour sauce over chicken. 2-2-04. Cooked in Cognac instead of brandy.

PEACH BRANDY CHICKEN RECIPE

Steps:

• Heat butter in saute pan; dip chicken in flour and saute skin-side down, over medium to high heat, until brown (about 4 to 5 minutes). Turn breasts and cook another 4 to 5 minutes, thinner breasts might require less time. Remove breasts from pan and deglaze pan with chicken stock, add peaches, brandy and tarragon, reduce heat and cook approximately 2 minutes. Return chicken, along with any accumulated juices, to pan. Add heavy cream and cook until chicken is hot and cooked through. Place chicken on platter or plates and top with peaches and sauce. (If sauce is not quite thick enough after removing chicken, reduce quickly on high heat before pouring over chicken). This recipe yields 4 servings.